Baked Eggs

Ingredients

• six eggs
• bread-crumbs thickly
• pepper to taste
• salt to taste
• the rest of the gravy, which should be hot
• a little cream
• some very finely chopped parsley
• some very finely chopped onion

Method

1. 1

   Set the dish in the oven until the gravy begins to hiss and bubble.

2. 2

   Break six eggs into it without crowding.

3. 3

   Strew bread-crumbs over them, season with pepper and salt, and return to the oven for three minutes.

4. 4

   Pour hot gravy over the whole, add more fine bread-crumbs, and bake until the eggs are set.

5. 5

   Serve in the baking dish.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 166. The excerpt below is the record exactly as published.

bread-crumbs thickly over them, pepper and salt to taste and return to the oven three minutes longer, then pour the rest of the gravy, which should be hot, over the whole ; add more bread- crumbs as fine as dust and bake until eggs are '^ set." Send to table in baking dish. Or take up the eggs carefully one by one and lay them on rounds of toasted or fried bread on a hot flat dish : add a little cream, and if liked some verv finely chopped parsley ana onion, to the gravy left in the baking dish, and turn it into a saucepan ; boil up once qmckly and pour over the eggs. Or add to yolks of six hard- boiled eggs one pint grated bread-crumbs, two tablespoons butter and salt and pepper to taste ; fill the halved whites with this, put together in whole form again and pack closely in a baking dish. A little dress- ing willbe left, which stir into a batter with one e^g' beaten light, half pint bread-crumbs and pint sweet milk ; popr this over the eggs and Dake in oven until a nice brown. Baked Eggs with Ham is another delicious dish. Chop fine a cup cold ham and mix with it a cup 202 EQGS, bread-crumbs and a high seasoning of salt and pepper ; put into buttered patty-pans, set in dripping-pan and put into oven to heat; as soon as they are hot take the pan out of the oven, break an egg into each "patty-pan on the ham and bread and return to oven to just set the wmtes of the eggs, then serve the baked eggs hot in the httle patty-pans, setting each one on a tiny plate. Boiled Eggs. — In boiling, eggs are less likely to crack if dropped in water not quite to the boiling point. They will cook soft in three minutes, hard in five, very hara (to serve with salads, or to slice 'thin — seasoned well with pepper and salt — and put between thin slices of bread and butter) in ten to fifteen minutes . The wire egg stand for holding eggs wmle being boiled, and afterward for the table, is very convenient. By using this all risk of breaking the eggs when dropping them into the boiling water or fishing them out is avoided. The eggs are all put in and all removed at the same time, insuring uniformity in cooking. When a part are to be cooked longer than the rest they can be put in first, and those cooked less, afterwards, and all removed together. To cool the shells the stand with the eggs can be dipped for an instant in cold water. These Btands are made in several sizes, holding from wTrJEggsund four to twelve eggs. There is an objection to the ordinary way of boiling eggs not generally understood. The white, under three min- utes' rapid cooking, is toughened and becomes indigestible, and yet the yolk is left uncooked. To be wholesome, eggs should be cooKed evenly to the center^ and this result is best reached bv putting the eggs into a dish having a tight cover ( a tin pail will do | and pour- ing boiling water over them in the proportion of two Quarts to a dozen eggs ; cover and set away from the stove ; after cookine about seven minutes, remove cover, turn the eggs, replace cover, and in six or seven minutes they will be done, if only two or three eggs ; if more, in from ten to twenty minutes. The heat of the water cooks the eggs slowly to ajelly-like consistency and leaves the yolk harder than the white. The egg thus cooked is very nice and rich. Another method of cooking is to put the eggs on in cold water and let it grad- ually come to a boil, which will bo in about ten minutes, when they are immediately taken out and served. The inside, white and yolk, will then be of the consistency of custard. Serve in egg stand, or in a dish enfolded in a warm napkin, placing an egg glass at each plate ; or if well done, shell and naive quickly and serve on hot plate with a hot French mustard poured round them, dipping a spoonful on each. Drop eggs a moment into cold water and they will shell more easily. If intended for salad leave them in the cold water for some time for the yolks to harden. EGOS. 203 I Breaded Eggs. — Boil hard and cut in round thick slices, season with pepper and salt and dip each in beaten raw egg, then in fine bread-crumbs, or powdered cracker crumbs, and fry in fat like doughnuts. Drain off every drop of grease and serve hot. A nice way of serving is to spread triangles of fried bread with anchovy paste, lay them in a hot platter and arrange the sliced egg on these ; pour over all a cup drawn butter into which a raw egg has been stirred. Broiled Eggs. — ^Toast pieces of bread on both sides, butter, and break six eggs carefully upon them, sprinkle with salt and i)epper, and pass a clean red hot shovel or salamander over them until tnev are well set. Squeeze t. e juice of an orange over them, strew witn a little grated nutmeg and serve as quickly as possible. Dip the toast into warmed cream and it is much more dehcious. Buttered Egas. — Break four eggs into a bowl and beat well ; put two tablespoons Dutter into another bowl, which place in boiline water and stir till butted melts ; pour that and the eggs into a linea saucepan, hold over a gent.e fire and as the mixture logins to warm pour it two or three times into the bowl and back ugain, that the two ingredients may be we incorporated. Keep stirring the eggs and butter one way until they are hot, without hoLing^ and serve on hot buttered toast. If the mixture is trowed to bou it will curdle and so be entirely spoiled. C rried Eg is. — Slice twa onions very thin and fry in butter to a nice brown, add a tablespoon curry powder and one pint good broth or stock, stew tiL onions are quite tender, add a cup cream thickened with arrowroot or rice flour, simmer a few moments, then add eight or ^en hard-boiled eggs, cut in slices, and heat them well, but do not boil. If a white instead of a brown dish is wished the onions must be stewed in butter, and the sauce made of veal broth mixed with a little milk and flour. Pepper and salt to taste

Cook this with the app: pantry check, scaling, and the assistant.